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5 from 1 vote

Potato Hash with Creamy Dill Dressing

This hash is an amazing meal for any time of day! It also makes great leftovers! Serve alone, or over a bed of arugula and my Creamy Dill Dressing drizzled over the top.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 5
Print Recipe


For the sauce:

  • ½ cup blanched and slivered almonds, or cashew pieces
  • 1/3 cup fresh dill
  • ½ tsp sea salt
  • 4 Tbsp olive oil
  • 4 Tbsp water
  • 2 Tbsp almond milk, or milk of choice
  • ¼ tsp garlic powder
  • ¼ tsp maple syrup

For the potatoes:

  • 2-3 pounds potatoes, diced to ½ inch pieces
  • 1 tsp sea salt
  • ¼ tsp pepper
  • 3 Tbsp butter or olive oil
  • 1 tsp fresh rosemary, minced

For the onion and bell pepper:

  • 2 Tbsp + 1 tsp olive oil
  • 1 red onion, roughly chopped
  • 1 red bell pepper, diced to ½ inch pieces
  • 1 yellow bell pepper, diced to ½ inch pieces
  • ½ tsp sea salt

Everything else:

  • 12-15 oz Gardein/favorite meat substitute, cooked and diced to ½ inch pieces (I love the breaded Gardein or Kroger Brand strips here!)
  • ½ tsp sea salt
  • 1 15 oz can chickpeas, drained
  • Arugula or other greens, for serving


Make the sauce

  • Start by making the sauce. Put the nuts, dill, salt, and garlic powder in the bowl of the food processor.  Pulse a few times to get everything going, then process until the nuts have broken down to very fine particles.
  • Now add in the olive oil, water, milk, and maple syrup. Process until the liquids have incorporated and the sauce is mostly smooth.  Sauce is done!

Cook the potatoes

  • Heat the butter/olive oil in a large skillet over medium heat for about a minute (or until the butter melts, if using butter.) Now add in the potatoes, sea salt, and pepper.
  • Cook over medium heat for 30 minutes, flipping regularly to avoid the potatoes sticking to the bottom of the pan. They will stick a little, but regular flipping with your spatula will keep the potatoes from sticking too much.
  • After 27 minutes of cooking, add the minced rosemary, and toss it into the potatoes. Cook an additional three minutes, and taste a potato. It should be cooked through. Potatoes are done! Turn the heat off and let the potatoes rest in the skillet if the other components of the hash are not yet done.

Cook the Gardein/meat substitute

  • While the potatoes cook, you can prepare your Gardein. Cook however you prefer, but I like to fry the Gardein in a little bit of oil. Once cooked, dice to ½ inch pieces and set aside.

Cook the onion and bell pepper

  • Also while the potatoes cook, in a separate skillet, cook the onion and bell pepper.
  • Add the onion and 2 Tbsp olive oil to the skillet, and cook over medium high heat for 2 minutes, then add the bell peppers and sea salt.
  • Continue cooking over medium high heat for 3 minutes, until the peppers begin to brown. Now turn the heat down to low, add 1 tsp olive oil, and cook on low for 8 minutes. Onion and bell peppers are done!

Bring it all together and serve!

  • Now transfer the Gardein, onion/bell pepper mixture, and chickpeas to the large skillet with the potatoes. Turn the heat on to medium, add the remaining ½ tsp sea salt, and mix everything together. Cook over medium heat for 4 minutes. Hash is done!
  • Serve the hash over a bed of arugula or your favorite greens, and drizzle some of the Creamy Dill Dressing over the top. Or not! It’s a great meal either way. Enjoy!


This meal is vegan if you use olive oil instead of butter for the potatoes.
This meal is gluten free!
This meal makes excellent leftovers! If the Creamy Dill sauce gets thick overnight, simply add a little bit of water and stir it in. Start with 1-2 tsp, and add more as needed.